FOOD

Freezer Pops 4-Ways

Cool off this summer in the sweetest, yummiest way with these DIY freezer pops. Want them? Click here: http://taste.md/2u4RLqm

FOOD

Freezer Pops 4-Ways

Cool off this summer in the sweetest, yummiest way with these DIY freezer pops. Want them? Click here: http://taste.md/2u4RLqm

Ingredients

  • 1 cup vanilla low-fat yogurt
  • 1 1/4 cups whole milk
  • 1 tablespoon powdered sugar
  • 6 chocolate sandwich cookies, finely crushed

Steps

  1. In a medium mixing bowl, whisk together the yogurt, milk and sugar. Add the cookies and stir to combine. Pour into a liquid measuring cup or small pitcher.
  2. Using a funnel, pour the cookies & cream mixture into the Zipzicle pouches up to the indicated fill line. Seal closed and freeze for a minimum of 8 hours or overnight.

Ingredients

  • 1/2 cup simple syrup
  • 1/2 personal watermelon (about 3 pounds)
  • 1/2 small cantaloupe
  • 3 cups roughly chopped honeydew melon
  • 1 lemon, juiced

Steps

  1. Using a 1/2-inch melon baller, scoop out 30 watermelon and 30 cantaloupe balls. Set aside in separate bowls.
  2. Add the simple syrup, honeydew melon and lemon juice into a blender. Puree until liquefied. Add 3 watermelon balls and 3 cantaloupe balls into each Zipzicle pouch. Pour the honeydew mixture into each pouch up to the indicated fill line. Seal closed and freeze for a minimum of 8 hours or overnight.

Ingredients

  • 1/2 cup simple syrup
  • 1 pound frozen (or fresh) pitted dark cherries
  • 3/4 cup fresh-squeezed lime juice (from 4 to 6 large limes)

Steps

  1. Into a blender, add the simple syrup, cherries, lime juice and 1 1/4 cups of cold water. Puree until liquefied. Scoop off any foam that has risen to the top.
  2. Pour the mixture into each pouch up to the indicated fill line. Seal closed and freeze for a minimum of 8 hours or overnight.

Ingredients

  • 1/2 cup simple syrup
  • 2 mangoes, peeled, seeded and roughly chopped
  • 1 1/4 cups fresh squeezed tangerine or Valencia orange juice
  • 1 lemon, juiced

Steps

  1. Into a blender, add the simple syrup, mango, orange and lemon juices. Puree until liquefied.
  2. Pour the mixture into each pouch up to the indicated fill line. Seal closed and freeze for a minimum of 8 hours or overnight.